• Carrot and Cabbage Coleslaw

Heirloom Carrot and Purple Cabbage Coleslaw

I make this coleslaw year round and use regular carrots when I can’t find the heirloom variety.  It’s such a light and refreshing side dish that comes together in mere minutes and pairs especially well with my pulled pork tacos with fried plantains!  But really it goes with any picnic or BBQ as an easy crowd pleasing side dish.  Even the kids love coleslaw, right?  The heirloom variety of carrots are nice because they add some additional color to the dish which makes for a vibrant presentation.  You know Also, the flavor of the carrot really comes through more.  Just like with heirloom tomatoes the colors and flavors of heirloom carrots are more intense and ‘earthy’.  Lately I have seen them in many of my local grocery stores and farmer’s markets so they must be growing in popularity.  But if you don’t see them the plain orange kind are still very pretty and delicious.

Just plain cabbage (the green or red variety) holds up really well to the creaminess but I find that the carrots don’t as much.  So because of that I like to toss it with the mayo and cider mixture as close to serving time as possible.  If I’m bringing the dish to a picnic or someone’s house I just put the shredded carrots and cabbage in one container and the dressing in another and mix right before setting it out.

And a final note about shredding the carrots and cabbage.  I’ve tried it all different ways.  The easiest is to use the shredding blade on your food processor.  The medium shred I think works best.  But sometimes it’s hard to get all the bits of carrot and cabbage shredded like that so a plain old box grater works perfectly and is almost as fast unless you are making a double or triple batch.




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Carrot and Purple Cabbage Coleslaw

Prep Time: 15 mins
Serves: 4-6 people


  • 1/3 of a head of Red cabbage
  • 4 Heirloom or regular carrots
  • 1/4 Mayonnaise (good quality)
  • 2 Tablespoon apple cider vinegar
  • 2 teaspoons sugar
  • Salt & Pepper


  1. Shred the cabbage and carrot and place in a bowl or ziplock bag. Cover and refrigerate until ready to serve. Can be done several hours ahead.
  2. Combine the mayo, cider vinegar, sugar, and salt and pepper in a large bowl. Whisk to combine.
  3. When ready to serve add the carrots and cabbage to the dressing and toss gently to combine. Add more salt and pepper if desired.

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